This delicious garden vegetable risotto with Peas, Asparagus and Courgette using Bertolli with butter and olive oil is super simple to make and perfect to feed the whole family.
Ingredients
50g Bertolli with Butter and Olive Oil
1 small Onion finely chopped
125ml dry white wine
1 courgette, cut into small cubes
8 asparagus stems finely chopped
100g frozen peas
1 litre vegetable stock
350g Arborio Rice
40g Parmesan Cheese
METHOD
HEAT 30g Bertolli with butter and olive oil in a heavy based saucepan.
ADD the onion and sweat on a medium heat until softened.
STIR in the rice and coat with the butter.
ADD the wine and allow to evaporate, stirring all the time.
STIR in the peas, asparagus and courgette.
ADD a couple of ladles of hot stock and stirring continuously cook until the stock is absorbed. Add more stock and repeat.
CONTINUE adding stock for about 20mins until the rice is cooked. It should be soft but with a slight bite.
ADD a little extra water or stock if necessary.
REMOVE from the heat and mix in the 20g Bertolli with butter and olive oil and parmesan
SERVE with some parmesan shavings.
Ingredients
50g Bertolli with Butter and Olive Oil
1 small Onion finely chopped
125ml dry white wine
1 courgette, cut into small cubes
8 asparagus stems finely chopped
100g frozen peas
1 litre vegetable stock
350g Arborio Rice
40g Parmesan Cheese
